Kashmiri Garam Masala Pecans

Sometimes I just like to have fun with my food, and this recipe is a direct result of a playful Sunday afternoon in the kitchen. The delicate aromas wafted out of my kitchen window enticing neighbors to stop in and sample my latest creation. These little yummies will astonish and delight. Kashmiri Garam Masala is divine blend of cassia, cloves, cardamom and black pepper mixed with a sweet, salty, crunchy combo...trust me, you'll double the batch the second time around.

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Bar-H Beef Rub Marinade

Chock full of lemon and chile, Bar-H Beef Rub was made for summer grilled steaks. The only thing that could make it better, of course, is beer! We marinated this glorious tomahawk-cut steak overnight, then grilled it over red hot coals for a crispy exterior and a juicy, medium-rare interior. The Newcastle brown ale we used brought a nutty component, perfectly offsetting the tangy spice of the rub itself.Topped with a thick slice of a compound butter also made with Bar-H Beef Rub, this steak is the definition of decadent, but still oh-so rugged. We can still smell it sizzling on the grill...

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Urfa Biber - Strawberry Ice Cream

Chiles aren't just for cooking savory food; many are wonderful in desserts, too. Urfa Biber, for example, is a great pairing with berries, honey or chocolate. At a recent cook-off, we added Urfa Biber to Strawberry Ice Cream with fantastic results.

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Classic Hummus

Hummus is one of those things best made fresh from scratch, and neither grocery store nor restaurant versions can compare. Served with crunchy veggies, olives, feta and warmed pita bread, hummus is always a crowd pleaser! Our hummus always comes to the table with a hearty sprinkle of spice right on top. Our taste-testers couldn't agree on just one, so we recommend El Greco, Dukkah - Hazelnut, Green Za'atar, Syrian Za'atar or Sumac.

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